Sour Cream Mac and Cheese

Thursday, 30 July 2015

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I was invited to a pot luck supper recently to wish a good friend a fond farewell as she goes back to live with her family in South Africa.  The hostess asked me if I would bring a Macaroni and Cheese and I was only too happy to oblidge.   I have many Mac and Cheese recipes and all are very good, but this Sour Cream Mac and Cheese is one of the best.  Rich and cheesy . . . moreish even.

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And it's great hot or at room temperature, which makes it the perfect recipe to take to a covered dish supper.

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I made a smaller one for Todd and I to enjoy at another time and so I could show you some photographs.   After all . . .  I couldn't bring a dish to a supper that has already been dug into and this is so good that I definitely wanted to dig into it to show you how rich and delicious it actually is . . .

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This is really, really good.  The sour cream adds a touch of indulgence to the sauce . . .  and of course, there is oodles of cheese as well . . .

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Strong cheddar . . . half of which gets tossed with the cooked and drained macaroni . . .  and then the other half which gets melted into that rich and creamy sauce, along with some grated Parmesan . . .

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It's absolutely delicious and I don't think I need to tell you (but I will of course) my dish was brought home licked clean . . .  I knew it would be.  ☺

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*Sour Cream Mac and Cheese*
Serves 6

A delicious version of mac and cheese which has the richeness of sour cream and lots of tasty cheddar and Parmesan cheese!  Love, LOVE. 

230g of uncooked macaroni (2 cups)
125g of butter (1/2 cup)
70g of plain flour (1/2 cup)
425ml of milk (1 3/4 cup)
120g of sour cream (1 cup)
45g of grated Parmesan Cheese (1/4 cup)
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dry mustard powder
240g of grated strong cheddar cheese (2 cups)

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Preheat the oven to 180*C/350*F. gas mark 4.   Have ready a 2 litre/quart baking dish, lightly buttered.

Cook the macaroni in lightly salted boiling water according to the package directions.  Drain and rise well with cold water.  Drain again.  Toss together with 120g (1 cup) of the cheddar cheese.  Pour into the prepared baking dish.

Melt the butter in a saucepan.  Whisk in the flour and cook, stirring for about a minute.  Slowly whisk in the milk.   Whisk in the sour cream, Parmesan, salt, pepper and mustard powder.  Cook over medium low heat, stirring constantly, until the mixture bubbles and thickens.   Stir in the remaining cheddar cheese, until melted.

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Pour the cheese sauce over top of the macaroni.  Bake, uncovered in the heated oven for 1 hour until bubbly and brown.

Note - If desired you can top with buttered bread crumbs for a bit of buttery crunch.


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